Veal Stuffed Cabbage Leaves In Wine Sauce Recipe
Ingredients
| Shallots | 1/4 Cup (16 tbs), minced | |
| Ground veal | 10 Ounce | |
| Egg | 1 | |
| Seasoned bread crumbs | 3 Tablespoon, dried | |
| Salt | 1/4 Teaspoon | |
| White pepper - Dash each | ||
| Ground nutmeg - Dash each | ||
| Green cabbage leaves - 4 medium, blanched | ||
| Tomato sauce | 1/2 Cup (16 tbs) | |
| Chicken Broth - 1/3 cup plus 2 teaspoons | ||
| Dry red wine | 2 Tablespoon | |
| Garlic powder - dash | ||
| Onion powder - dash | ||
Directions
MAKING
1 In a 7-inch nonstick skillet, add the shallots and cook until soft.
2 In a medium bowl, add the cooked shallots, veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
3 From the core end of each blanched cabbage leaf, remove about 1 inch.
4 Place 1/4 of meat mixture in the center of each leaf; roll tightly, tucking in sides to enclose the filling.
5 In 7-inch nonstick skillet, place the filled leaves seam-side down.
6 In a small bowl, add tomato sauce, broth, wine, and garlic and onion powders;mix well.
7 Pour the mixture over the rolls.
8 Gradually brng to a boil and cook for 10 minutes.
9 Lower the heat, cover and simmer for about 25 minutes, until tender.
SERVING
10 Serve hot.
1 In a 7-inch nonstick skillet, add the shallots and cook until soft.
2 In a medium bowl, add the cooked shallots, veal, egg, bread crumbs, salt, pepper, and nutmeg; mix well.
3 From the core end of each blanched cabbage leaf, remove about 1 inch.
4 Place 1/4 of meat mixture in the center of each leaf; roll tightly, tucking in sides to enclose the filling.
5 In 7-inch nonstick skillet, place the filled leaves seam-side down.
6 In a small bowl, add tomato sauce, broth, wine, and garlic and onion powders;mix well.
7 Pour the mixture over the rolls.
8 Gradually brng to a boil and cook for 10 minutes.
9 Lower the heat, cover and simmer for about 25 minutes, until tender.
SERVING
10 Serve hot.
Chef
